Smorgastarta, Swedish Sandwich Cake

Ingredients

• 12 white bread (sliced; crusts removed)
• 0.5 cup plain Greek yogurt
• 1 cup cream cheese
• 150 g smoked salmon (chopped finely for the salmon mixture)
• 0.25 cup Greek yogurt/cream cheese mixture (reserved for the salmon mixture)
• 1.5 tbsp chives (chopped; reserve additional chives and longer strands for decorating)
• 2 tbsp lemon juice (for the salmon mixture)
• pepper (a touch, for the salmon mixture)
• 3 boiled eggs (minced)
• 0.5 tbsp parsley (minced)
• 0.5 tbsp lemon juice (for the egg salad)
• 2 tbsp mayonnaise (for the egg salad)
• salt (to taste, for the egg salad)
• pepper (to taste, for the egg salad)
• 20 g smoked salmon (rolled into rosettes for decorating the top)
• 2 small radishes (thinly sliced; source gives a range of 2–3)
• 1 carrot (thinly sliced and rolled)
• chives (a sprinkle, plus some longer strands, for decorating)
• pea shoots (a handful, for decorating)

Steps

1. 1

   Cut the crusts off all 12 slices of white bread. The removed crusts can be saved to make croutons or breadcrumbs.

2. 2

   Prepare the salmon mixture by combining the finely chopped smoked salmon with 1/4 cup of the yogurt/cream cheese mixture, 1 1/2 tablespoons of chopped chives, 2 tablespoons of lemon juice, and a touch of pepper. Refrigerate the mixture.

3. 3

   Prepare the egg salad by combining the minced boiled eggs, minced parsley, 1/2 tablespoon of lemon juice, mayonnaise, and salt and pepper to taste. Refrigerate the egg salad.

4. 4

   Arrange four slices of bread on a large square dish.

5. 5

   Remove the salmon mixture and egg salad from the refrigerator.

6. 6

   Spread some of the remaining yogurt/cream cheese mixture evenly over the four bread slices, then sprinkle with some of the chopped chives.

7. 7

   Spread the salmon mixture over the yogurt/cream cheese layer. Place four more slices of bread on top.

8. 8

   Spread more of the yogurt/cream cheese mixture over the second bread layer and sprinkle with chopped chives. Spread the egg salad over this layer to create the second filling layer.

9. 9

   Place the final four slices of bread on top. Spread the remaining yogurt/cream cheese mixture over the top of the cake.

10. 10

    Decorate the top with thinly sliced radishes, pea shoots, smoked salmon rosettes, rolled carrot slices, chopped chives, and longer chive strands. Follow the pictured arrangement or use your own creative design.

11. 11

    Refrigerate the assembled sandwich cake.

12. 12

    Serve chilled.

Notes

The source does not specify the refrigeration duration or detailed boiling instructions for the eggs. Bread crusts may be repurposed as croutons or breadcrumbs.

Nutrition per serving

• main
• appetizer
• Swedish
• European
• no-bake
• make-ahead
• smoked salmon
• egg salad